TWICE-BAKED POTATOES WITH BACON AND EGGS

Take baked potatoes up a notch -- yum!

twice-baked potatoes with bacon and eggs

Time:  1 hour 40 minutes
Serves:  4

4 large russet potatoes
6 slices bacon
1/4 cup milk, warmed
1 cup shredded cheddar cheese (about 4 ounces) 
2 scallions, thinly sliced, plus more for topping
1 tablespoon chopped fresh parsley
Kosher salt and freshly ground pepper
4 large eggs

1.  Preheat the oven to 375*F, and line a baking sheet with parchment paper.  Pierce the potatoes in a few places with a fork; place on a microwave-safe plate and microwave, turning halfway through, until tender, about 16 minutes.  Set aside until cool enough to handle.

2.  Meanwhile cook th bacon in a large nonstick skillet over medium heat, turning occasionally, until crisp, 9 to 11 minutes.  Drain on paper towels, reserving the drippings.  Roughly chop 4 slices and break the other 2 slices in half; set aside.

3.  Slice off the top 1/4 inch of the potatoes, lengthwise.  Scoop the flesh from 3 potatoes into a medium bowl, leaving a 1/4-inch-thick shell.  Repeat with the remaining potato, but discard the flesh.  Add 2 tablespoons of the reserved bacon drippings and the warmed milk to the bowl, and mash with a potato masher or a fork until smooth.  Stir in the cheese, scallions, parsley, chopped bacon, 1/2 teaspoon salt, and 1/4 teaspoon pepper.

4.  Season the inside of the potato skins with salt and pepper.  Divide the filling among the skins, then press the back of a spoon down the center of the filling to create a long, deep well.  Brush the outside of the skins with the remaining bacon drippings, and transfer to the baking sheet.

5.  One at a time, crack an egg into a small bowl, then carefully pour it into a potato.  (It's OK if some of the egg white overflows.)  Transfer to the oven and bake until the whites are set, 20 to 25 minutes. Season with salt and pepper, and top with more scallions and the halved bacon strips.

Taken from HGTV Magazine, January/February 2017 issue. 
 

GERMAN BEE STING CAKE

German Bee Sting Cake

Ingredients

• 1 stick plus 6 tablespoons Land O Lakes butter, softened, divided
• 3/4 cup Mountain Ridge honey, divided
• 2 teaspoons Mccormick vanilla extract, divided
• 1/2 cup sliced Fisher almonds
• 1/4 cup Domino sugar
• 2 Eggland’s Best eggs
• 1 3/4 cups plus 1 tablespoon Gold Medal all-purpose flour
• 1 tablespoon Clabber Girl baking powder
• 1/2 teaspoon Morton salt
• 1/2 cup TruMoo milk
• 2 cups Borden heavy cream
• 1 (3.4-ounce) package Jell-O instant vanilla pudding and pie filling mix

Instructions

• Preheat oven to 375 degrees F. Coat bottom and sides of a 9-inch springform pan with cooking spray, and line bottom with wax paper; set aside.
• In a small saucepan over medium-high heat, melt 6 tablespoons butter and 1/2 cup honey. Bring to a boil, reduce heat to low, and simmer 2 minutes. Remove from heat and stir in 1 teaspoon vanilla and the almonds; let cool.
• In a large bowl, beat remaining 1 stick butter and the sugar until creamy. Add remaining 1/4 cup honey, the eggs, and remaining 1 teaspoon vanilla; beat until thoroughly mixed.
• In a medium bowl, combine 1-3/4 cups flour, the baking powder, and salt; mix well. Gradually beat flour mixture and milk into batter until smooth. Spread batter evenly in pan. Sprinkle remaining 1 tablespoon flour on top, and lightly press down with fingers. Pour almond mixture evenly over flour.
• Place pan on baking sheet and bake 30 to 35 minutes, or until toothpick comes out clean. Let cool. Remove springform pan ring, invert cake onto baking sheet, and remove bottom of pan and wax paper. Invert cake top side up onto platter. Slice cake in half horizontally.
• In a medium bowl, beat heavy cream until stiff. Add pudding mix and beat until thoroughly combined. Spread mixture onto bottom half of cake. Place top of cake over cream mixture. Serve or refrigerate until ready to serve.

CHICKEN AND RICE CASSEROLE

One of the most appealing aspects of this chicken casserole is how little preparation and cleanup is actually required. Since you're cooking the rice and chicken together in the same casserole dish, cooking them is as easy as pouring the ingredients in a single dish and popping them in the oven. As for cleanup, you just have that one dish to worry about.

Ingredients

- 1 cup of raw rice (185 grams) - Arborio or Bomba rice are idoneous for baking, but they may be expensive where you live. Try regular white or brown rice instead.
- 3 boneless and skinless chicken breasts.
- 1 package of dry onion soup mix
- 1 can of cream of mushroom soup - If you cannot find it where you live, it's basically an easy bechamel with mushrooms and evaporated milk. Try to make your own and freeze it so you can use it whenever you need!
- 3/4 onion, roughly chopped
- 1 package of mushrooms, chopped (optional)
- 1 bundle of spinach, chopped (optional)
- 2 cups of water
- Salt and pepper to taste

Directions

1. Preheat your oven to 320 F (160 C). Lightly grease a casserole and place your raw rice evenly on it. Slice the chicken and place it over the rice.

2. Add the chopped onion. If you're going to use the mushrooms and the spinach, now it's the time to add them too. It'll add some extra vitamins to the mixture! If you're not a fan of this combination, try other veggies instead. Just remember that when baking tomato or zucchini, you have to be careful because they add more liquids to the mix.

3. Mix the cream of mushroom soup, the dry soup mix and the 2 cups of water. Season to taste and pour the mixture over the rest of the ingredients.

4. Cook for 2 hours. Let it cool for 10-15 minutes before serving. 

CROCKPOT HAM, GREEN BEANS AND POTATOES

It doesn't get any easier than this!

CROCKPOT HAM, GREEN BEANS AND POTATOES

 

Ingredients

2 lbs of fresh green beans

2 lbs of ham

4 baking potatoes

1 small onion

Directions

Dice the ham, onion and potatoes. 

Put everything in the crockpot along with 3 cups of water and season to taste with pepper. 

Put on low for about six hours.

 

BAKED OATMEAL

Just the thing for a cold winter day.  Or even a fall one.

BAKED OATMEAL

*Ingredients:*

* 3 cups rolled oats

* 1 cup brown sugar

* 2 teaspoons ground cinnamon

* 2 teaspoons baking powder

* 1 teaspoon salt

* 1 cup milk

* 2 eggs

* 1/2 cup melted butter

* 2 teaspoons vanilla extract

* 3/4 cup dried cranberries

1.       Preheat oven to 350 degrees F (175 degrees C). 

2.       In a large bowl, mix together oats, brown sugar, cinnamon, baking powder, and salt. Beat in milk, eggs, melted butter, and vanilla extract. Stir in dried cranberries. Spread into a 9×13 inch baking dish.

       3.    Bake in preheated oven for 40 minutes. I would definitely add apple slices and raisins to it.

 

Golden Summer Squash and Corn Soup

WebMD Recipe from EatingWell.com

Total Time: 30 Minutes

Pureed summer squash makes a delicious base for this summery squash and corn soup. Start your meal with the soup or enjoy it as a light lunch. Fresh thyme and briny feta cheese give it fabulous flavor. For a variation, try the soup with any herb you have on hand or goat cheese in place of feta.

Ingredients

• 1 tablespoon extra-virgin olive oil
• 1 medium shallot, chopped
• 2 medium summer squash (about 1 pound), diced
• 3 teaspoons chopped fresh herbs, such as thyme or oregano, divided
• 1 14-ounce can reduced-sodium chicken broth, or vegetable broth
• 1/4 teaspoon salt
• 1 cup fresh corn kernels (about 1 large ear)
• 1 teaspoon lemon juice
• 1/4 cup crumbled feta cheese

Instructions

Step 1

Heat oil in a large saucepan over medium heat. Add shallot and cook, stirring, 1 minute. Add squash and 1 teaspoon herbs and cook, stirring occasionally, until the squash starts to soften, 3 to 5 minutes.

Step 2

Add broth and salt; bring to a boil. Reduce heat to a simmer and cook until the squash is soft and mostly translucent, about 5 minutes more. Transfer to a blender and puree until smooth. (Use caution when pureeing hot liquids.) Return the soup to the pan and stir in corn. Bring to a simmer over medium heat and cook, stirring occasionally, until the corn is tender, 3 to 5 minutes more. Remove from the heat; stir in lemon juice. Serve garnished with the remaining 2 teaspoons herbs and feta. 

© Meredith Corporation. All rights reserved. Used with permission.
For more recipes go to EatingWell.com

BANANA BREAD

BANANA BREAD... only 4 ingredients!

1 box yellow cake mix
2 eggs
4-5 overripe bananas, mashed
 Pecans (optional)

Mix everything together in a large bowl.
Fill two medium or one large greased loaf pans.
Bake at 350*F for 40-45 minutes.